Description
A stunning Southern-style dessert that flips expectations! This **Pecan Upside Down Cake** layers a buttery brown sugar caramel glaze with toasted pecans atop a moist, fluffy vanilla cake. It’s the ultimate choice for easy dinner desserts, special occasion cakes, or quick holiday baking. Whether you’re looking for *breakfast ideas*, a *healthy snack* alternative with nuts, or a classic yet *easy recipe* for your next gathering—this is your go-to.
Ingredients
6 tablespoons unsalted butter
0.5 cup packed light brown sugar
2 tablespoons honey or maple syrup
1.5 cups pecan halves
1.5 cups all-purpose flour
1.5 teaspoons baking powder
0.25 teaspoon baking soda
0.25 teaspoon salt
0.5 cup unsalted butter softened
0.75 cup granulated sugar
2 large eggs room temperature
1 teaspoon vanilla extract
0.5 cup sour cream or plain Greek yogurt
0.25 cup whole milk
Instructions
1. In a medium saucepan, melt the butter over medium heat. Stir in brown sugar and honey or syrup. Cook for 2–3 minutes until bubbling.
2. Pour the caramel into a well-greased 9-inch round cake pan and arrange pecans over it.
3. Preheat oven to 350°F (175°C). In a bowl, whisk flour, baking powder, baking soda, and salt.
4. In another large bowl, beat softened butter and sugar until fluffy, about 3–4 minutes.
5. Add eggs one at a time, then stir in vanilla.
6. Alternate adding dry ingredients with sour cream and milk, starting and ending with dry. Mix until just combined.
7. Pour batter over pecan layer and smooth the top.
8. Bake for 35–40 minutes, or until a toothpick comes out clean.
9. Cool in the pan for 10 minutes, then invert onto a serving plate. Let rest before lifting the pan.
Notes
Use room-temperature ingredients to ensure even mixing and better rise.
Toasting the pecans before baking enhances their flavor dramatically.
Let the cake rest 10 minutes before flipping to prevent topping from sliding off.
Nutrition
- Serving Size: 1 slice
- Calories: 385
- Sugar: 24g
- Sodium: 180mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 75mg
Keywords: pecan upside down cake, easy dessert, holiday cake, caramel pecan cake, fall baking